dipping sauce for these beauties. I made these tonight. They are meatless, tasty, and cooked three different ways as an experiment. All in all, I really like them. I have a whole sheet pan of them laid out individually and in my freezer. Once frozen, they will go into a ziploc bag for quick eating. Of course, I’m going to share this in a full post soon. My biggest dilemma is that I need a good dipping sauce for these. The little cup of soy sauce just isn’t doing it for me. The flavor is just too salty and strong.
Suggestions anyone? Please? I want something to put in my bento Monday with these beauties. I just have to figure out which cooking style I like the most: steaming, baking, or pan frying.
These are so showing up in a bento soon. Along with these…
Lentil cakes! Between some instructions from Aimee (a NEB fan), Bittman’s book, and the DDD show featured Dottie’s True Blue Cafe in San Francisco, I finally came up with a bean cake that isn’t falling apart on me! YAY! These little beauties have lentils, sweet peppers, rolled oats, cheese, and a bit of egg.
It’s been a good weekend. I’ve made vegetable stock. And I’m currently eyeing my frozen blueberries and Scharffen Berger chocolate and contemplating muffins!
Add rice vinegar and sesame oil to the soy sauce. If you like a little spice use chili oil as well. 2 parts soy, one part vinegar, and a splash of oil and maybe a pinch of sugar. For pre-made, I recommend Ponzu sauce.
Those dumplings look gorgeous!
Hmm, that sounds great. I don’t have any chili oil so will have to try to think of another way to give it kick. I think a very small amount of spice would be just right with these wontons.
I make a dipping sauce using soy, mirin and rice vinegar. Honestly, I don’t measure, I just pour and taste. It should end up with a nice combo of salty, sweet and tangy that can’t be beat.
I found a recipe for ponzu sauce, if you want to make your own:
http://japanesefood.about.com/od/saucecondiment/r/ponzusauce.htm
Thanks for the link.
I tried the dip that Alex suggested which was good. I liked Robin’s suggestion of a little chili oil, however having none, I tried a few red pepper flakes. Didn’t really work so well.
Will keep trying.
I actually did a bunch of experimenting to find a sauce that would go with your other potstickers (the ones I make with chicken), and I have found an excellent recipe. I will have to give it to you later, as my recipe binder is home and I am at work, and I haven’t put it online yet. But I will share it with you. Maybe with a couple of different sauce ideas you will find something you really like.
Yes, please do send it my way. I would appreciate it!
Ok. Brain finally functioning.
I have one of those little shotglass measuring cups, and that’s what I used to make this.
2oz vinegar
2oz soy sauce
a drop of sesame oil*
2tbsp sugar
garlic
ginger (the powdered spice)
The garlic and ginger is to taste. I didn’t really measure these. I just sprinkled the ginger and then put a dash of minced garlic in too.
Just mix all of that together, dip and enjoy.
*the original recipe I found used a lot more of this and I found it really overwhelming and it didn’t taste good AT ALL!
I’m weird, I like honey chilli sauce with mine or sweet yellow chilli and ginger sauce.
Not weird, just creative. And I mean that because I haven’t even heard of those two ingredients before.
I’m just now getting around to reading this (been sick the last few days!) and Jenn! Those cakes look GREAT! Better than mine certainly. Good job!
P.S. For some reason, I love Hoisin Sauce with my dumplings. Always have, always will!
Sorry to hear you’ve been sick. Hope that you’re feeling better!
And thanks for the compliments on the lentil cakes. They are super tasty. I’m going to share what I did in the coming weeks.
Hmmm, you didn’t boil any?
I thought that was the 3rd method of cooking – didn’t think of baking. As for dipping sauce, when I boil dumplings, I usually take a teaspoon-ish of the broth that forms, a pinch of sugar, mix that with soy sauce (tempers down the saltiness a bit), and then chop whatever’s on hand – scallions or ginger (I don’t keep ginger at home, but my mom liked to use that), dump it in, stir and eat. Yum. But everyone else’s suggestions sound about right as well!
By “right” I mean “delicious”
No, I steamed them as the third method, rather than boiling. It was the instructions I had for the original recipe I tried out of Bittman’s book. Or I should say the recipe I started out with, since I didn’t follow it exactly.